Double Chocolate Chip Cookie Recipe (+Freezing Tips)

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These double chocolate chip cookies are sinfully good! Not only do they please a crowd, but they freeze like a dream so you can always have dough on hand for when you need it!

Double chocolate chip cookies lined up on a cooling rack on a white countertop

Okay prepare to have your mind blown! We all know that I'm a major chocoholic, but for some reason I've never really loved chocolate cookies... that is, until I met these double chocolate chip cookie dreamboats!

Seriously the BEST Double Chocolate Cookies!

My good friend Janet told me about her double chocolate cookie recipe, and then on my birthday she brought me a plate! Well let's just say it was love at first bite! The best part of this recipe is that it makes a ton and it freezes so well! So you make one big batch and then you can freeze the rest of the dough and then pull them out to bask in your chocolate love affair anytime you want to.. can I get a woot woot?

If you like freezing cookie dough our favorite chocolate chip cookies or our easy Carmelita's recipe freezes great too! Or, check out our entire dessert gallery here!

*This post contains affiliate links.

Three stacked double chocolate chip cookies on a white counter

Flour
Unsweetened Cocoa
Baking Soda
Salt
Butter
Sugar
Eggs
Vanilla
Semi Sweet Chocolate Chips
Chopped Pecans

How to Make Chocolate Chocolate Chip Cookies

Combine flour, cocoa, baking soda and salt and set aside.
Cream butter and sugar until fluffy.
Add eggs and vanilla and mix well.
Slowly add in dry ingredients and mix well.
Add chocolate chips and nuts if desired and bake at 350 degrees for 8-9 minutes.

Here are three tips to enhance your chocolate chocolate chip cookies:

Use High-Quality Cocoa Powder and Chocolate Chips: The quality of your cocoa powder and chocolate chips significantly impacts the flavor of your cookies. Opt for high-quality cocoa powder with a rich, deep flavor, and choose chocolate chips made with real chocolate rather than artificial substitutes.
Chill the Cookie Dough: Chilling the cookie dough before baking will take your cookies to the next level. Chilling allows the fats in the dough to solidify, resulting in cookies that spread less during baking, leading to thicker, chewier cookies. It also enhances the flavor by allowing the ingredients to meld together. Aim to chill the dough for at least 30 minutes or overnight for best results.
Add Extra Chocolate Chips on Top: For a visually appealing and extra chocolaty touch, reserve some chocolate chips from the dough and press them into the tops of the cookie dough balls before baking.

Learning how to freeze cookie dough was one of the best kept secrets I ever learned! It makes it so easy to bring a treat to any party or gathering, or even to turn around a little ones bad day on a moments notice. The best part is, it is so easy! Here is what you do:

Prepare cookie dough according to recipe instructions.
Using a cookie dough scooper, scoop dough onto a cookie sheet as if preparing to bake.
Instead of sticking in the oven, flash freeze in your freezer for 15 minutes.
Remove pre-portioned dough from cookie sheets and store in a gallon sized freezer bag. I always write the date I prepared them on the outside of the bag so I can make sure to use the oldest ones first.
When ready to cook, pull the dough out of the freezer when you turn on the oven to preheat. When the oven is heated follow baking instructions below! The frozen dough thaws pretty quickly and no additional baking time is needed. If after the appropriate time the cookies still seem too doughy cook one additional minute.

step by step process shots of making and freezing double chocolate chip cookies

(Top Left) Prepare cookie dough and scoop onto a cookie sheet.

(Top Right) Bake cookies in the oven according to package directions.

(Bottom Left) OR, flash freeze your dough in freezer for 15 minutes.

(Bottom Right) Place frozen dough in a gallon zip lock bag and store in the freezer until ready to bake!

To store double chocolate chip cookies and maintain their freshness and texture, follow these steps:

Cool Completely: Allow the cookies to cool completely on a wire rack after baking. This prevents condensation from forming, which can make the cookies soggy.
Room Temperature Storage: If you plan to consume the cookies within a few days, store them in an airtight container at room temperature. Line the bottom of the container with parchment paper or wax paper to prevent sticking, and layer the cookies with additional parchment or wax paper between each layer to avoid them sticking together.
Refrigeration: If you live in a warm or humid environment, it's best to store them in the refrigerator. Place the cookies in an airtight container or zip-top plastic bag. Before serving, allow them to come to room temperature for the best texture and flavor.
Freezing: Double chocolate chip cookies can also be frozen for longer-term storage. Once cooled completely, place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container, separating layers with parchment or wax paper to prevent sticking. Or, store in a log and slice upon thawing. Label the container with the date and contents. Frozen cookies can typically be stored for up to 5 months.
Thawing: When you're ready to enjoy the frozen cookies, remove them from the freezer and let them thaw at room temperature for about 30 minutes to an hour.

Can I substitute chocolate chips with chocolate chunks in my double chocolate chip cookie recipe?

Yes, you can substitute chocolate chips with chocolate chunks if desired. Chocolate chunks will provide larger pockets of chocolate throughout the cookies, resulting in a more intense chocolate flavor and varying texture. Just chop the chocolate into chunks of your desired size before incorporating them into the dough.

How do I achieve a chewy texture in my double chocolate chip cookies?

To achieve a chewy texture in your cookies, ensure not to overbake them. Bake the cookies just until the edges are set but the centers are still slightly soft.

How can I make my double chocolate chip cookies gluten-free?

To make gluten-free double chocolate chip cookies, substitute wheat flour with a gluten-free flour blend or alternative flours such as almond flour or coconut flour. Be sure to use gluten-free chocolate chips and other ingredients to avoid cross-contamination.

Does freezing cookie dough make them chewy?

Freezing cookie dough can contribute to a chewier texture in the baked cookies due to the formation of ice crystals within the dough, which melt during baking, increasing moisture content and resulting in a chewier texture. Additionally, freezing allows the fats in the dough to solidify, leading to less spread during baking and a denser, chewier cookie.

Do cookies taste the same after freezing?

While there may be some subtle changes, frozen cookies should still be delicious and enjoyable to eat. This recipe in particular freezes really well.

double chocolate cookies cooking on a cookie rack fresh from the oven

If you like this recipe we would love for you to comment and leave a positive review! They mean so much to us.

Chocolate Chocolate Chip Cookie Recipe

These double chocolate chip cookies are sinfully good! Not only do they please a crowd, but they freeze like a dream so you can always have dough on hand for when you need it!

5 from 1 vote

Print Pin Rate

Prep Time: 20

Cook Time: 9

Servings:

Calories: 177kcal

Author: Pretty Providence

Ingredients

3 cups flour
1 ¼ cup unsweetened cocoa
1 ½ teaspoon baking soda
¾ teaspoon salt
2 cups butter
3 cups sugar
3 eggs
1 teaspoon vanilla
semi-sweet chocolate chips
1 ½ cups chopped pecans

Instructions

Combine flour, cocoa, baking soda and salt and set aside.
Cream butter and sugar until fluffy.
Add eggs and vanilla and mix well.
Slowly add in dry ingredients, mix well.
Add chocolate chips and nuts.
Bake at 350 degrees for 8-9 minutes.

Notes

How to Freeze Cookie Dough

Prepare cookie dough according to recipe instructions.
Using a cookie dough scooper, scoop dough onto a cookie sheet as if preparing to bake.
Instead of sticking in the oven, flash freeze in your freezer for 15 minutes.
Remove pre-portioned dough from cookie sheets and store in a gallon sized freezer bag. I always write the date I prepared them on the outside of the bag so I can make sure to use the oldest ones first.
When ready to cook, pull the dough out of the freezer when you turn on the oven to preheat. When the oven is heated follow baking instructions above! The frozen dough thaws pretty quickly and no additional baking time is needed. If after the appropriate time the cookies still seem too doughy cook one additional minute.